I am trying to create an "authentic" chile rellenos quiche recipe where you actually wrap a chunk of Jack cheese inside a whole (canned) chile then arrange the stuffed chiles in a pie crust in such a way that each slice of pie will contain one stuffed chile. I would like to use egg substitute in the custard--but how much?? And do I used half and half, ricotta or cottage cheese in the custard?? Does anyone have any great ideas as I try to formulate this recipe for Easter brunch.